Effect of packaging materials on shelf life and quality of banana cultivars (Musa spp.)

Abstract

This study was carried out to evaluate the effect of packaging materials on the shelf life of three banana cultivars. Four packaging materials, namely, perforated low density polyethylene bag, perforated high density polyethylene bag, dried banana leaf, teff straw and no packaging materials (control) were used with three banana cultivars, locally known as, Poyo, Giant Cavendish and Williams I. The experiment was carried out in Randomized Complete Block Design in a factorial combination with three replications. Physical parameters including weight loss, peel colour, peel thickness, pulp thickness, pulp to peel ratio, pulp firmness, pulp dry matter, decay, loss percent of marketability were assessed every 3days. Banana remained marketable for 36days in the high density polyethylene and low density polyethylene bags, and for 18days in banana leaf and teff straw packaging treatments. Unpackaged fruits remained marketable for 15days only. Fruits that were not packaged lost their weight by 24.0% whereas fruits packaged in banana leaf and teff straw became unmarketable with final weight loss of 19.8% and 20.9%, respectively. Packaged fruits remained well until 36th days of storage with final weight loss of only 8.2% and 9.20%, respectively. Starting from green mature stage, the colour of the banana peel changed to yellow and this process was found to be fast for unpackaged fruits. Packaging maintained the peel and the pulp thickness, firmness, dry matter and pulp to peel ratio was kept lower. Decay loss for unpackaged banana fruits was16 % at the end of date 15, whereas the decay loss of fruits packaged using high density and low density polyethylene bags were 43.0% and 41.2%, respectively at the end of the 36th day of the experiment. It can, thus, be concluded that packaging of banana fruits in high density and low density polyethylene bags resulted in longer shelf life and improved quality of the produce followed by packaging in dried banana leaf and teff straw.